Fair warning: these Black and White Chocolate Pretzels are the kind of treat that can cause a family feud. The salt-meets-sweet combination is addictive, what with the two kinds of chocolate, salt, and crunchy sugar on top. You can use either vanilla or peppermint extract for the recipe, or, make one batch of each. If you’re planning to gift these, why not include the recipe? They’ll likely ask for it afterwards, anyways.
½ cup (1 stick) unsalted butter, melted
2 tablespoons vanilla or peppermint extract
8 cups small pretzel windowpanes or twists
⅔ cup sugar
1 tablespoon cocoa powder
6 ounces (1 cup) white chocolate chips, melted
6 ounces (1 cup) semisweet or milk chocolate chips, melted
2 tablespoons white sprinkles or sanding sugar
½ teaspoon flaky sea salt (optional)
Sat fat 5.04g
How to Make It
Preheat oven to 350°F. Combine butter and vanilla in a large bowl. Add pretzels and toss to coat.
Whisk together sugar and cocoa powder in a small bowl. Add to pretzels and toss to coat. Transfer to 2 rimmed baking sheets and bake, rotating sheets halfway through, until dry to the touch, 12 to 15 minutes. Let cool completely on sheets.
Drizzle pretzels with white chocolate, then with semisweet chocolate. Scatter sprinkles over top, along with sea salt, if desired. Refrigerate until chocolate is set, about 10 minutes. Pretzels will keep in an airtight container at room temperature for up to 1 week.
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